Satay Curry Pork แกงหมูสะเต๊ะ.

Satay Curry Pork แกงหมูสะเต๊ะ.

How about this for a Saturday night curry, combining two very famous Southeast Asian dishes. Creamy, crunchy and spicy, this curry is not lacking in taste or texture. The vivid colour is achieved by the very medicinal turmeric and the naughty bit in all this seems to be the peanut butter. But I am not counting calories today, I am celebrating on behalf of the new French Open champion.

Preparation:

1kg pork shoulder steaks, cut into 2cm slices, seasoned with salt and pepper.

4-5 cloves crushed garlic.

4 sliced shallots.

6cm galangal, sliced.

2 stalks lemongrass, cut into chunks.

A small bunch coriander.

4-5 kaffir lime leaves.

3-4 fresh chillies.

10-15 dry chillies.

   Sauces.

2tsp shrimp paste.

500ml water.

In a casserole pan, cook, without oil,

-pork pieces, with

-1tsp turmeric powder,

-garlic,

-shallots.

-galangal,

-lemongrass,

-shrimp paste,

-1tsp salt.

Cook, stirring occasionally, until the meat pieces have brown, add

-the remaining vegetables, 

-water.

Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.

Stir through 150g crunchy peanut butter.

Add 1tbsp palm or brown sugar.

A squeeze of lime.

Taste and adjust the seasoning. You may need more fish sauce.